Original Word: Curry
Nationality: Indian
Language: Hindi
Population: 1,205,073,612
Second largest country in the world.
Capital: New Delhi

I like to make the comparison that Indian is to Britain as Mexican is to the US. You can find several different “Curry Houses” in each town. Pre-packaged Indian sauces or meals at the grocery store. In the States, we have morphed tacos from being an offal (brain, stomach, etc) street food to a menu staple. In the UK, they have also taken Indian cuisine concepts and morphed them into their own staples. Pickles, Tikka Masala, or Coronation Chicken are just to name a few.

I wanted to try something different when it came to cooking for India. David and I have a favorite Curry House which just so happens to be a Pakistani one. I have cooked a few different curries. Some from scratch and some from pre made sauces. I am not one to turn my nose up to a jar of sauce. My only stipulation is I need to know everything on the ingredients list.

So, tonight I made an Indian Bubble and Squeak of sorts. Bubble and Squeak is British mashed potatoes and cabbage fried into potato pancakes of sorts. I also made a cheat tikki masala to go with it. If you can not find the tikka masala paste than this is the recipe I usually use when making it from scratch.

Aloo Tikki (Potato Patties)

2 large potatoes, mashed
1/2 cauliflower head, mashed
1/2 onion, finely minced
3/4 cup frozen peas
1 green chile, minced
2 garlic cloves, minced
1 tbsp ginger, minced
1 tsp chili powder
2 tsp garam masala
1 tsp cumin
2 tbsp breadcrumbs
1 tsp salt
flour if needed
oil for frying

Mix all of the ingredients together. Add flour if it is too sticky. You should be able to form balls with minimal left on your hands. Heat a frying pan with oil. Each patty should be about 1/4 cup of the mixture. Shallow fry the patties for 4-5 minutes on each side. You are looking for a crispy crust.

Cheat Tikka Masala

1 tsp oil
1/2 jar Patak’s Tikka Masala Paste
1 onion, chopped
1 chicken breast, bite sized chunks
2 garlic cloves, minced
1 tbsp ginger, minced
1 tsp garam masala
1/2 head of cauliflower, cut into florets
1 green pepper, chopped
1 16oz can of chopped tomatoes
1 16oz can of coconut milk

Heat oil in a deep frying pan or wok. Add the masala paste to the hot oil. Stir and cook for a minute. Add onion and saute for 2 minutes. Add chicken and cook for 4 minutes. Everything should very red in color because of the paste. Add garlic and ginger and stir for another minute. Add cauliflower and pepper and stir till everything is one color. You want the paste to be well-distributed. Add tomatoes and coconut milk. Simmer for 30 minutes. It should be coating the spoon thick and the cauliflower should be fork tender.

Serve with Aloo Tikki or coconut basmati rice. Maybe some NAAN!!!

I hope you try one or both of these recipes out. Let me know what you think. What is your favorite curry?


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